Total Pageviews

Thursday, May 19, 2016

ROSEWOOD LONDON'S 5-STAR CLUB SANDWICH

Chef Amandine Chaignot of the Rosewood London creates a very French club sandwich

Editor’s note: Each month, British Airways “Club”
magazine publishes as a regular feature a club sandwich recipe contributed by a
world class chef.BA is kind to share
the recipe with bloggers.In its May
2016 edition “Club Magazine” featured Chef Amandine Chaignot .Here’s her very French- take on the Club
Sandwich:

French chef Amandine Chaignot of
Rosewood London, a 5-star mansion hotel on High Hoburn Street draws on her
roots to create a Club Sandwich with flavours of Burgundy

I love a
Club Sandwich. I’m always running from one meeting to another, and it’s usually
a safe option. It’s a bit like a burger – simple comfort food where you know
what to expect and there are few surprises. It’s definitely something I order
when I’m abroad, especially when I have jet lag.

I recently
had a Club Sandwich at our sister property in Dallas, Rosewood Mansion on
Turtle Creek, which was delicious. I also really enjoyed the Club Sandwiches at
the Four Seasons Hong Kong and Prince de Galles in Paris. When you are
travelling, you can find really interesting local twists. In Asia, I had one
with green papaya and chilli instead of lettuce. Here at Rosewood London, we
have two versions – one classic, and one with an Indian twist in Scarfes Bar.

For my own
twist, I’ve drawn on my heritage to create a Burgundy Club Sandwich. My
grandmother lived there, so it’s where I used to spend most of my holidays.
It’s a beautiful area with wonderful produce, including the best poultry and
truffles.

Enjoy Amandine’s
distinctly French take on the Club Sandwich dressed with truffle

Amandine’s Burgundy
Club Sandwich

(makes two
sandwiches)

4 fresh
organic farm eggs

2 tbsp
mayonnaise

1 tbsp
vinegar

1 tbsp
sunflower oil

2 chicken
fillets

2 tbsp flour

200g
breadcrumbs

Knob of
butter

4 rashers of
bacon

4 slices of sourdough
bread

1 baby gem
lettuce

Handful of
chervil

20g black
truffle

1.5 tsp
mustard

4 pink
potatoes

Method

1. Cook the
eggs until they are hard-boiled.

2. Chop up
the eggs and combine them with the mayonnaise, vinegar and sunflower oil to
create an egg mayonnaise.

3. Trim the
chicken fillets and roll them in flour, followed by the egg mixture and
breadcrumbs.

4. Cook the
escalope in a pan with a dash of oil and butter.

5. Cook the
bacon in the oven for 10 minutes or until crispy.

6. Toast the
bread.

7. Spread
the egg mayonnaise mixture on four slices of bread. Add the bacon and then the
chicken. Finish with baby gem lettuce, chervil and freshly shaved truffle.

8. To create
a side of crispy French fries, roughly cut the potatoes with the skin on,
blanch them in salted boiling water and then deep fry. Serve immediately.